Gather all the ingredients.
In a small Teflon fry pan, add 2 tbsp of Swerve/Monkfruit and 2 tbsp of water, bring to boil. Once boiling, remove from heat and transfer to a sauce bowl.
Combine elements of dipping sauce in the sauce bowl with simple syrup - Rice Vinegar, Sugar Free Ketchup, Soy Sauce and Xanthan Gum. Mix well and set aside.
Open can of crab meat and drain out water very well. Set aside.
Finely slice green onions and set aside.
Grate garlic with a grater and set aside.
In a medium mixing bowl, add cream cheese and beat on high until smooth and creamy. About 1 minute with a hand mixer.
Combine all ingredients of crab Rangoon into mixing bowl with beaten cream cheese - crab meat, green onion, grated garlic and Kewpie Mayo, Swerve/Monkfruit. Combine well.
Prepare a bowl of water.
Lay the Soy Paper down vertically and place about 1 tbsp of the Rangoon mix in the bottom center of the Soy Paper as shown. Grab the left side and fold over towards the middle and repeat with the right side. Now roll the rangoon from the bottom to the top to form the rolls. Use some water to hold the conjoining ends together. Note - you can't wrap the Rangoon in the traditional shape as it will not hold once it hits the oil.
In a medium frying pan, add enough oil to cover the Rangoon. Place on medium heat and bring up to temperature (about 3-5 minutes). Important - soy paper has a much lower burning point then wontons, so make sure you cook this on medium heat. Carefully place the Rangoon inside and cook for 30-45 seconds on each side until golden browned. Serve with dipping sauce.